Mangalorean Neer Dosa Recipe – Savory Rice & Coconut Crepe
Description:
The Mangalorean Neer Dosa is a simple and quick South Indian breakfast dish made from rice and coconut. Unlike traditional dosa batters, this one uses only rice and fresh coconut, creating a soft, delicious texture. While it may take a bit of practice to achieve the right consistency, once you master it, you’ll enjoy these thin, delicate crepes perfect for pairing with curries.
Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
- 2 cups Broken Raw Rice (Sona Masuri or any local rice)
- 1 cup Fresh coconut, grated
- Salt, to taste
- Oil, for greasing the pan
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
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Soak the Rice: Begin by soaking the rice in water for at least 3 hours. Once soaked, drain out the water completely.
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Grind the Batter: Add the soaked rice, grated coconut, and salt to a blender. Gradually add water to grind the mixture into a smooth batter. The batter should be smooth to the touch and not coarse. Add water little by little until the consistency is just right.
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Adjust the Consistency: Transfer the batter to a large bowl. Add enough water to achieve a thin, flowing consistency. The batter should lightly coat the back of a spoon and flow easily. If the batter is too thick, add a little more water. Adjust the salt to taste.
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Prepare the Pan: Preheat a well-seasoned and greased iron pan until it’s sizzling hot. You can check the temperature by sprinkling a little water on the pan—if it sizzles, it’s ready.
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Cook the Neer Dosa: Pour a ladle of the batter onto the hot pan in a circular motion, starting from the outer edges. The batter will spread naturally, creating tiny holes. Avoid spreading the batter with a spoon. The dosa cooks very quickly—less than 30 seconds per dosa. When the top of the dosa no longer appears raw, it’s done.
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Fold the Dosa: Using a flat spatula, slide it along the sides of the dosa and fold it into a half, then again into another half to form a triangle.
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Serve: Place the cooked Neer Dosa on a platter. As they tend to stick to each other when hot, ensure that the dosas are placed apart until they cool. Once cooled, you can stack them in a covered bowl. Serve the Neer Dosa warm with Manoli Curry or Egg Curry.
Enjoy the Mangalorean Neer Dosa as a delicious and soft accompaniment to a variety of curries for breakfast, lunch, or dinner!
Note: For best results, use an iron pan, as it gives the Neer Dosa a perfect texture and softness.
